/ ˈzænθæn gʌm; NAmE -θən/ noun
[ U ] ( technical ) a chemical substance that is put in food to make it thicker
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WORD ORIGIN
1960s: from the modern Latin name of the bacterium Xanthomonas campestris + -an .
/ ˈzænθæn gʌm; NAmE -θən/ noun
[ U ] ( technical ) a chemical substance that is put in food to make it thicker
••
WORD ORIGIN
1960s: from the modern Latin name of the bacterium Xanthomonas campestris + -an .
Oxford Advanced Learner's English Dictionary. Оксфордский английский словарь для изучающик язык на продвинутом уровне. 2005